We used to make a recipe with cans of Veg-All that we really liked — but it contains potatoes (not low carb) and may even have some corn (I can’t remember for sure) and the recipe called for kidney beans (also not low carb). Inspired by a big pile of zucchini, we recently reinvented this to make it all with fresh ingredients and with much lower carbs.
- 4 cups diced zucchini and/or yellow squash in whatever proportion you deem appropriate
- 1 or 2 cans black soybeans, drained and rinsed
- 1 medium onion, diced
- 1 colored pepper, diced
- 1 cup celery, diced
NOTE: This is a COOKED dressing. Get out your saucepan!
- 3/8 c. Splenda (or Sugar)
- 1 Tbsp. flour (I use soy flour)
- 1 tsp. dry mustard
- 1/2 cup cider vinegar
We love any excuse to pull out the Genius Nicer Dicer (see below). You could do this by hand, or with another chopper or a food processor, but there’s something about the absolutely perfect little squares generated by the Nicer Dicer that I find thrilling. (Yeah, I know. I need to get a life.)
Dice all your vegetables. Throw everything in a big bowl.
Combine your dressing ingredients. Bring the dressing ingredients to a boil over medium high heat, stirring constantly just until everything is dissolved. Pour over the vegetables whil hot. Stir. Chill before serving.
I like to make a double batch because it’s really better the next day, but you’ll never know that if you don’t have any left.